Potato Plumcake

Name: Potato Plumcake
Prep time: 15 min
Cook time: 100 min
Total time: 115 min
Yield: 6
Ingredients: Potatoes 0.55 lb; Type 00 flour 1.6 cups; Smoked provola cheese 3.5 oz; Whole milk at room temperature 0.4 cup; Eggs at room temperature 6.2 oz; Grana Padano PDO cheese to grate 2.8 oz; Water at room temperature ¼ cup; Instant yeast for salted preparations 5 ¼ tsp; Thyme to taste; Fine salt 0.7 tsp; Extra virgin olive oil to taste; Poppy seeds to taste

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Vegetarian

Difficulty: Easy
Prep time: 15 min
Cook time: 1 h 40 min
Serving: 6
Cost: Low

PRESENTATION

In the beautiful regions of Southern Italy, you’ll find the savory potato plumcake—a tasty twist on a classic dish. And you know what? It’s so, so good. This isn't just any potato cake; it's the one that'll have everyone talking at family gatherings and buffets. The thing is, it’s soft, moist, and has a deliciously melty center. The secret? Smoked provola cheese right in the middle. Yeah, each bite bursts with flavor. People in places like Campania and Calabria really love pairing it with local cured meats or extra cheese—perfect for a casual snack or even as an impressive centerpiece.

And listen, despite its fancy look, this easy potato cake recipe is pretty simple to make. You don’t have to be a culinary expert to enjoy all its tender, gooey, cheesy goodness. Seriously. It holds together beautifully, like an Italian take on potato bread or a loaded mashed potato cake.

In Southern Italy, the mashed potato cake or potato plumcake often gets a twist with local ingredients—maybe a few bits of ham or different types of cheese, depending on what's around. It’s a staple in many Italian homes, especially when guests are coming over. A thick slice? Perfect for lunch or tucked into a picnic basket. The golden crust on top is super crispy, while the inside stays moist and satisfying. Not dry at all. Some folks even call it a kind of potato dessert—though, not sweet like a bakery cake.

With this homemade potato cake, you’re getting a dish that stands out at any buffet. And here’s the deal: it leaves everyone reaching for seconds without hesitation. Whether you're hosting a party or just enjoying a quiet meal, this savory delight is sure to be a hit—no question.

How to prepare Potato Plumcake

To make the potato plumcake, first boil the potatoes for 30-40 minutes, until they are tender 1; cooking time may vary depending on the size of the potatoes. Once cooked, pass them through the potato masher while still hot to reduce them to puree 2. In a bowl, pour the flour, baking powder 3, and salt.

Also add the room temperature milk 4. Continue by pouring in the water 5 and the eggs 6.

Work with electric beaters until the eggs are fully absorbed 7. At this point, add the cooled potato puree 8 and season with thyme leaves and grated cheese 9.

Cut the smoked provola cheese into cubes about 0.4 inches 10 and add it to the mixture 11. Mix and pour the batter into a greased and floured 10x4x2.75 inch plumcake mold, then level the surface with the back of a spoon 12.

Grease a small knife with olive oil and then score the center of the batter along its length 13: this will prevent the surface from cracking during baking. Cover with poppy seeds 14 and bake in a preheated static oven at 356°F for 60 minutes in the middle rack. Once baked, remove the potato plumcake from the oven, let it cool slightly, then unmold it to serve 15.